Innovative Food Processing Technologies

Dr. Kasiviswanathan Muthukumarappan is Maynard A. Klingbeil Endowed Department Head and Distinguished Professor of the Department of Agricultural and Biosystems Engineering at the South Dakota State University. In his more than 25 years of professional career, Dr. Muthu has devoted his time to develop novel methods to test the functional properties of food materials, develop fundamental platform technologies and bio-refinery systems to produce energy, materials and chemicals from renewable resources and extrusion processing of value-added co-products. He has authored or co-authored more than 250 peer-reviewed publications and made more than 350 regional, national, and international presentations. A few of his awards and honors include a 2013 Distinguished Professor, 2012 ASABE Fellow Award, 2011 Griffith Faculty Research Award, 2009 Evelyn E. Rosentreter Standards Award in recognition of his outstanding contributions as a research leader and educator in the food and bioprocess engineering area. Dr. Kai Knoerzer has a background in process engineering (BSc), chemical engineering (MSc) and food process engineering (PhD, summa cum laude), all awarded from the Karlsruhe Institute of Technology (Germany). In 2006, he commenced work with Food Science Australia (a joint venture of the Commonwealth Scientific and Industrial Research Organisation (CSIRO) and the Victorian Government) as a Postdoctoral fellow. He has since become a Principal Research Scientist in CSIRO Agriculture and Food. Kai has a proven track record in food process engineering research and development, particularly of innovative technologies. Currently, he is leading research and venture science activities across a number of innovative food processing technologies, including high pressure thermal processing and extrusion technology. Kai’s work has shown both science impact, with more than 100 peer-reviewed journal publications, conference proceedings and book chapters, 7 patents/applications, 4 edited books and over 100 oral and 50 poster presentations at national and international conferences, as well as commercial impact in the food industry. His work has also been recognised with various international awards for research excellence. Kai has been an active member of IFT’s International Division in the leadership team for >10 years and is past chair of this division. Kai serves Elsevier's Food Science Reference Collections as the Food Process Engineering section editor.

• 1. High Pressure Processing (High Hydrostatic Pressure Processing)2. Pulsed Electric (and possibly Pulsed Magnetic) Field Processing3. Ultrasound and Megasonics Processing4. Hydrodynamic Pressure Processing (including high pressure homogenization and shockwave processing)5. Advances in (conventional) food processing technologies6. Cool Plasma Processing7. Irradiation with Ionizing Radiation8. Microwave, Radiofrequency and Ohmic Processing9. Ultraviolet Light Processing10. Infrared Processing11. Super and subcritical fluid processing12. Innovations in Food Nanotechnology

"Food processing engineering, a branch of both food science and chemical engineering is rapidly evolving. The text covers the latest in innovative and non-innovative treatments, such as ultrasounds and pulsed electric fields. Each section opens with an article that covers the basic principles and applications of each technology." --Tecnica Molitoria